Last Requests

There were two things I wanted to do before leaving the RGV: take a canoe trip down the Rio Grande and have dinner at Tupinamba in Reynosa.

Given all the work we've had to do on weekends, the canoe trip was unlikely to happen. However, the Monday we got back from the last graduation, we decided to dine south of the border.

We parked at the city lot close to the bridge, paid the 50 cent pedestrian toll each and walked across the bridge.



Scott of www.dallasfood.org had recommended Tupinamba back when we first moved to the RGV. I'd eaten Tupinamba's delicious food at the McAllen International Food Festival last year, but hadn't made it to the restaurant itself.

We followed Scott's instructions to veer slightly right off the main square, dodging local drivers as we crossed the street. We went one block too far to the left and ended up approaching the restaurant from the back. (Note: Tupinamba is on the same block as Carl's Jr. on the main square). I turned around saw a pair of blue ornamented iron doors, looked up and saw the restaurant's name. Voila!

There were about four groups of diners when we arrived. We perused the menu and on Scott's recommendation ordered queso divorciado (melted cheese with a meat sauce), empanadas, carne Tampiquena for Mike and cabrito for me.

I'd meant to order a different kind of empanada, but we didn't see the ones Scott recommended on the menu. The kind we ended up with I suspect were goat organ meat--possibly brains. My culinary Spanish wasn't precise enough to tell. They were pretty good.

I ordered a cabrito shoulder, which was gamey and flavorful. In hindsight, I wondered if the thigh/dark meat would have been more tender. Anyhoo, we chowed down and enjoyed the experience.

Here's me with my goat shoulder. Mmmmmm. And outside the restaurant.




We had to go through border security on the way back--show ID, open my purse for inspection and explain what we were doing in Mexico. Just eating goat!